SORPOTEL

Maria, a Goan friend
and fantastic cook, brought me a bowl full of Sorpotel to sample,
but refused to tell me what it was until after I had eaten it.
Good thing, because if she had told me it was a stew of beef
tongue, heart, liver, and pork I probably never would have tasted
it which really would have been a mistake. The meat was so tender
it melted in my mouth. It had quite a spicy kick to it, but also
a complex flavor that was unique from any curry or masala I've
ever tasted. If you're ever in Zanzibar, be sure to stop in CHIT
CHAT, Maria's restaurant and order the Sorpotel or one of the
other Goan dishes on the menu. Otherwise try the following recipe
which is a MUST if you enjoy spicy food. (If you're not feeling
adventurous enough to try the tongue, heart or liver, substitute
beef or pork for a still delicious version.

1 pound beef (tongue,
if available)

1 pound pork

1 pound liver

1 teaspoon cumin seeds

1 teaspoon whole black
peppercorns

1 teaspoon cinnamon

4 whole cloves

1 teaspoon coriander
seeds

1 teaspoon turmeric

8 - 12 dried chili
peppers

3 medium onions,
finely chopped

2 inch piece fresh
ginger, grated

1 full head of garlic,
cleaned and minced

1 tablespoon tamarind
paste

¼ cup vinegar

Place meat in a sauce pan
and cover with water. Boil until the meat is cooked through and
remove from heat. Cool and reserve the water. Once the meat is
cool enough to handle, cut it into half inch squares. Place
cumin, black pepper, cinnamon, cloves, turmeric, and chilies in a
spice grinder or mortar and pestle. Grind together. Add tamarind
and enough vinegar to form a paste. Fry the onion, garlic, and
ginger in a large saucepan. When the onions are soft, stir in the
spice paste. Continue cooking until the onions and spices are
well combined. Add the meat and the remaining vinegar and simmer
for at least one hour.